Roast Meat

Ingredients

• Wipe the meat with a clean cloth.
• sprinkle over this i tea-spoonful of flour
• add | pint of water or weak stock
• add salt and pepper

Method

1. 1

   Wipe the meat, place before a hot fire for 15 minutes, then cook slowly, basting every 5-10 minutes.

2. 2

   Allow 15 minutes per pound plus 15 minutes.

3. 3

   Make gravy by pouring off drippings, mixing in flour, adding water or stock, and boiling.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 7. The excerpt below is the record exactly as published.

Roast Meat Wipe the meat with a clean cloth. Place before a hot, clear fire (quite close to the bars) for about 15 minutes; this will harden the albumen and keep in the juices. Draw the meat further from the fire and cook slowly, basting it every 5 or 10 minutes. Allow 15 minutes to each pound of meat, and 15 minutes over. When the meat is done, place it on a hot dish, and make the gravy by pouring off all the dripping from the tin, leaving only the sediment. Sprinkle over this i tea-spoonful of flour, mix, add | pint of water or weak stock, and boil up, add salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.